Fish salad with spinach 02

Ingredients for Fish salad with spinach 02

Instructions for Fish salad with spinach 02

To prepare the Fish salad with spinach 02 recipe, please follow these instructions:

Cut out the lasagna plates to fit 2 layers in a lasagne dish. Cut the tomatoes into slices.

Chop onion and garlic nicely. Heat the oil in a pan and brown the onions for a few minutes. Add frozen spinach and steam under low until spinach is thawed. Season with salt and pepper.

Bechamel Sauce:
Stir 1 dl of corn with corn starch for a smoothing. Warm the rest of the milk in a saucepan and stir the jerk under stirring. Boil the sauce, season with nutmeg, salt and pepper and melt half of the mozzarella cheese in the sauce. Take the pot off the heat.

Divide in a greased ovenproof dish of lasagne plates, spinach, fish, tomatoes and bechamel sauce in the order. Finish with a layer of sauce and sprinkle the rest of the mozzarella cheese over. Season with salt and pepper.

Place in the oven at 200 degrees C. alm. Oven for about 35 minutes.